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July 16, 2019

Instant Pot Teriyaki Chicken

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Instant Pot Teriyaki Chicken—This easy chicken teriyaki recipe uses a homemade sauce made with pineapple juice, soy sauce, brown sugar, garlic and ginger. It has the perfect balance of sweet and savory. You can even use frozen chicken! Make it a meal by serving it with rice, pineapple chunks and shredded cabbage.

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Get the SLOW COOKER teriyaki chicken recipe here

Instant Pot Teriyaki Chicken--This easy chicken teriyaki recipe uses a homemade sauce made with pineapple juice, soy sauce, brown sugar, garlic and ginger. It has the perfect balance of sweet and savory. You can even use frozen chicken! Make it a meal by serving it with rice, pineapple chunks and shredded cabbage.

Instant Pot Teriyaki Chicken

Today I am sad. The reason? Because we ate all of this teriyaki chicken and there is none left. I shouldn’t fret though because I can make it again in just a few minutes and even pull frozen chicken out of my freezer without thawing it. I absolutely loved the combination of bites of tender chicken with the rice, cabbage and sweet pineapple. It was a winner!

I used a combination of chicken thighs and chicken breasts for this recipe. This is my preference because you get the best of both worlds–the healthier white meat chicken with the tender dark meat chicken. I used about 1 ½ pounds of thighs and 1 pound of breasts. If you’d like, you can just use one or the other.

Can I cook my chicken and rice at the same time? My goal was to actually do this but my chicken was frozen and was too bulky to fit my pot-in-pot rice into the Instant Pot. If you’re using a larger 8 quart pot or if you are using thawed chicken you should be able to make pot-in-pot rice.

More Instant Pot Chicken Recipes…

Instant Pot Chicken Tinga Tacos

Instant Pot Honey Mustard Chicken

Instant Pot King Ranch Chicken

Instant Pot Creamy Salsa Chicken

See all my Instant Pot Chicken Recipes

What Pressure Cooker Did You Use?

To make Instant Pot Teriyaki Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Instant Pot Teriyaki Chicken--This easy chicken teriyaki recipe uses a homemade sauce made with pineapple juice, soy sauce, brown sugar, garlic and ginger. It has the perfect balance of sweet and savory. You can even use frozen chicken! Make it a meal by serving it with rice, pineapple chunks and shredded cabbage.
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Instant Pot Teriyaki Chicken


★★★★★

5 from 4 reviews

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (plus 10 minute NPR)
  • Total Time: 45 minutes
  • Yield: 6–8 servings 1x
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Description

This easy chicken teriyaki recipe uses a homemade sauce made with pineapple juice, soy sauce, brown sugar, garlic and ginger. It has the perfect balance of sweet and savory. You can even use frozen chicken!


Ingredients

Scale
  • 2 1/2 pounds boneless skinless chicken thighs and breasts (a combination is best in my opinion)
  • 1 (20 oz) can sliced pineapple in pineapple juice
  • 1/3 cup low sodium soy sauce or tamari sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp minced garlic cloves
  • 1 1/2 tsp sriracha
  • 1 tsp sesame oil
  • 1/4 cup brown sugar
  • Optional items for teriyaki bowls: cooked rice, shredded cabbage, smashed avocado, sriracha sauce

Instructions

  1. Add chicken into the Instant Pot (frozen chicken is okay). 
  2. Open the can of pineapple and pour ¼ cup of the juice into a bowl. Set the pineapple aside for later. Add the soy sauce, rice vinegar, ginger, garlic, sriracha and sesame oil into the bowl with the pineapple juice. Stir together. Pour the mixture over the top of the chicken.
  3. Spoon the brown sugar over the top of the chicken.
  4. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 17 minutes for thawed chicken or 20 minutes for frozen chicken. When the time is up let the pressure release naturally for 5-10 minutes and then move the valve to venting. Remove the lid.
  5. Shred up the chicken and then stir it into the juices. 
  6. Serve the chicken in a bowl with rice, pineapple, smashed avocado, cabbage and a drizzle of sriracha.  

Notes

Recipe adapted from Design Mom

  • Category: Chicken
  • Method: Instant Pot

Did you make this recipe?

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Pin this recipe for later!

Instant Pot Teriyaki Chicken--This easy chicken teriyaki recipe uses a homemade sauce made with pineapple juice, soy sauce, brown sugar, garlic and ginger. It has the perfect balance of sweet and savory. You can even use frozen chicken! Make it a meal by serving it with rice, pineapple chunks and shredded cabbage.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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34 Comments Filed Under: All Recipes, Chicken, Dump and Go, Gluten Free, Instant Pot, Summer

Recommendations

Comments

  1. Sandy says

    June 15, 2023 at 5:14 pm

    ho…lee…COW!
    This was*so* good, I can’t wait to make it again 💖
    Had some leftover brown rice in the fridge, served it on top of that. Made my teen dice some zucchini and peppers for a quick saute.
    Just wow, we all loved this to bits.
    🙂

    ★★★★★

    Reply
    • Karen says

      June 15, 2023 at 7:00 pm

      Yay Sandy! I’m so glad you loved it! Thanks for the nice review and the 5 stars.

      Reply
  2. Sandra says

    May 27, 2023 at 1:28 pm

    Can I cut the recipe in half and still use a 6 qt instant pot or do need to use a 3 qt instant pot?

    Reply
    • Karen says

      May 27, 2023 at 10:29 pm

      yes you can use a 6 quart 🙂

      Reply
  3. Sharon says

    November 4, 2022 at 6:45 pm

    It was excellent. Served it with brown rice, shredded cabbage, pineapple chunks and Sriracha. Will do with avocado next time.

    ★★★★★

    Reply
    • Karen says

      November 4, 2022 at 7:17 pm

      Avocado would be awesome!!

      Reply
  4. Erica says

    June 24, 2020 at 3:58 pm

    What is the best way to incorporate mixed veggies into this recipe? With the rice or the chicken? Would I need to increase sauce or water?

    Reply
    • Karen says

      June 24, 2020 at 9:29 pm

      Hi Erica, are you talking about frozen mixed veggies? If so I would stir them in after you release the pressure. They will cook quickly from the residual heat in the pot.

      Reply
  5. sue says

    June 8, 2020 at 12:51 pm

    Hi Karen, I’m going to try pot in pot for the first time. The chicken calls for 17 minutes and the basmati rice for 4 as per your chart. So do I release the pressure and take the rice out after 4 minutes, then restart the chicken. Or can I just cook the whole thing for 17 minutes as the chicken recipe says? Thanks for sharing your wonderful recipes and tips!! Sue

    Reply
    • Karen says

      June 8, 2020 at 3:45 pm

      In my experience, the rice should be just fine in there for 17 minutes. Because it’s sitting in a pot not directly on heating source it doesn’t get overcooked.

      Reply
  6. Ellie says

    October 2, 2019 at 1:09 am

    Can I ask, if I make the chicken and want to do white rice with it. After the chicken ready do I then add the rice and Cook on rice mode??

    Reply
    • Karen says

      October 2, 2019 at 12:43 pm

      I would use the pot in pot method and cook the rice at the same time as the chicken. You can see how to do that here: https://www.365daysofcrockpot.com/how-to-make-pot-in-pot-rice/

      Reply
  7. Sugarman says

    August 1, 2019 at 8:25 am

    Doesn’t your family ever get bored with shredded meat ? Every time I follow an interesting title I end up with shredded meat 🙄🙄🙄

    Reply
    • Cathy says

      March 11, 2020 at 1:33 pm

      There is something about shredded chicken or beef that is just not appetizing to me either. I usually just but the chicken or other meats into bite size chunks and that is much better for me. Just MY quirk I guess!

      Reply
  8. Andrée says

    July 31, 2019 at 4:54 pm

    Hello Karen
    I made this recipe for dinner…
    All I had was frozen chicken thighs…
    When it was all cooked, I added cashews and put the pineapples in the sauce and thickened with cornstarch! It was Delicious! I served it with basmati rice and green beans!
    Thank you for this good food! My husband loved it!

    ★★★★★

    Reply
    • Karen says

      August 1, 2019 at 12:46 pm

      Sounds so good! Glad you liked it.

      Reply
  9. Marilyn Lysaght says

    July 22, 2019 at 11:33 am

    I am missing what to do with the pineapple juice? Do you add it to the pot with the other ingredients before cooking?

    Reply
    • Karen says

      July 22, 2019 at 12:23 pm

      I just clarified it but it’s in step 2: Open the can of pineapple and pour ¼ cup of the juice into a bowl. Set the pineapple aside for later. Add the soy sauce, rice vinegar, ginger, garlic, sriracha and sesame oil into the bowl with the pineapple juice. Stir together. Pour the mixture over the top of the chicken.

      Reply
  10. Becki Williams says

    July 21, 2019 at 12:46 pm

    What if you don’t have rice vinegar? What can be substituted in its place?

    Reply
    • Karen says

      July 22, 2019 at 12:35 pm

      white vinegar will work

      Reply
      • Eva says

        May 17, 2020 at 2:25 pm

        I was thinking the same thing.
        I do have white vinegar!🤗
        Thank you! 😁

        ★★★★★

        Reply
    • Joyce says

      July 22, 2019 at 5:48 pm

      Loved this recipe!
      I did not have Rice vinegar, but had Red Wine vinegar and Balsamic vinegar, so used 1 Tbsp. of each and the recipe came out great! I will make more sauce next time (double everything) as I used all chicken breasts and they soaked up most of the tasty sauce.
      Would it be OK to mix the Brown sugar in with the pineapple juice, ginger, garlic and oil before pouring the mixture over the chicken? My Brown sugar stayed kinda clumpy on top of the chicken.
      Thanks for another delicious recipe! Joyce

      Reply
      • Karen says

        July 23, 2019 at 10:19 am

        The reason I didn’t mix it in with the sauce is because I was worried it would burn to the bottom. You could try it and let me know if it works. I just didn’t want to risk it!

        Reply
        • Susan says

          July 25, 2019 at 8:13 pm

          Well, I didn’t read the instructions & mixed the brown sugar in. And since I mixed up the liquids ahead of time ( like, a couple of hours!), the sugar dissolved nicely. Family really liked it.

          Since I had a can of pineapple chunks, while I was shreddingmthe chicken, my husband walked by and mixed the chunks into the liquid, then I dumped the chicken back in & served it over rice.
          I am going to put broccoli in next time. I’ll steam it on the stove top, then mix it in when I shred the chicken.
          It was delicious!

          Reply
          • Karen says

            July 26, 2019 at 1:25 pm

            Oh good!

    • Cathy says

      March 11, 2020 at 1:34 pm

      I use apple cider vinegar

      Reply
  11. Jennifer says

    July 17, 2019 at 4:21 am

    How would I do pot in pot brown rice?

    Reply
    • Karen says

      July 17, 2019 at 10:13 am

      1 cup rice 1.25 cups water (or that ratio). It should be done by the time the chicken is done or close to it. If it’s not cover the rice after removing the pan from the Pressure Cooker and allow the rice to steam, while you are tending to your main course.

      Reply
  12. John says

    July 16, 2019 at 8:52 pm

    I have a similar recipe where you take the chicken out of the pot, baste it with some of the sauce and broil it for about 4 min on each side in an oven. It really puts on the finishing touch. If you use skinless however, it might not be as tasty. Just a suggestion for taking it “up a notch”.

    Reply
    • Karen says

      July 17, 2019 at 10:09 am

      Yum that sounds fantastic.

      Reply
  13. Karin says

    July 16, 2019 at 2:17 pm

    Hi Karen,
    Is it ok to leave the sciracha out?
    Thank you !

    Reply
    • Karen says

      July 16, 2019 at 4:48 pm

      yes of course!

      Reply
      • Eve says

        May 17, 2020 at 2:29 pm

        Karen, I don’t have sciracha, come to think of it, I have no idea what that is.🤔 Will look it up in Google after this. 😁
        Is there a substitute for it?

        Reply
        • Karen says

          May 18, 2020 at 2:56 pm

          I’d sub with a hot sauce. Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

          Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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